combine the eggs, pumpkin, and peanut butter. Combine the 2 together and
nd peanut butter.
Blend well with a pastry blender until peanut butter and
ase, place 6 oz of biscuits in a food bag and
ook), mix dry ingredients including peanut butter on low speed then add
Preheat oven to 350 degrees.
Lightly grease muffin tins.
In a bowl, combine the applesauce, water, vanilla, egg, and honey.
In another bowl, mix the four, baking powder.
Slowly add wet to dry ingredients and mix thoroughly.
Stir in apples.
Pour in lightly greased muffin tins and bake about 30 minutes, or until toothpick inserted in center comes out clean.
Cool muffins on a wire rack.
When cool, frost them with the peanut butter and top each one with a small dog treat.
Mix all ingredients and pour into pint jar.
Attach the following instruction to a gift tag.
Please include these instructions with your jar gift.
PEANUT BUTTER BOWSER BISCUITS.
Heat oven to 400\u00b0F.
Empty contents of jar into a large bowl.
Add 1 cup peanut butter and 3/4 cup milk.
Stir until well mixed.
Place mixture on floured surface and knead.
Roll out dough to 1/4\" thick.
Cut into shapes.
Place 1\" apart on an ungreased baking sheet.
Bake for 15 minutes or until lightly browned.
Preheat oven to 350 degrees F (175 degrees C).
Combine wheat flour, spelt flour, oats, and flax seeds in large bowl. Stir in water and peanut butter. Knead dough on a lightly floured surface, mixing in more flour as needed until dough is smooth and no longer sticky. Roll out dough to 1/4 inch thick. Cut with small cookie cutters into desired shapes, and place 3/4 inch apart on greased cookie sheets.
Bake 40 minutes. Turn oven off; leave biscuits in oven until completely cool.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
Stir together the egg, peanut butter, banana, and honey in a medium bowl; blend thoroughly. Stir in the flour and wheat germ; mix well. Turn dough out onto a floured board and roll to 1/4 inch thick. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white.
Bake biscuits in preheated oven until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack.
mix together flour,oatmeal, and peanut butter.
add hot water to
Preheat oven to 325 degrees.
Blend eggs, pumpkin and peanut butter with mixer, add dry milk, salt, oats and flour.
If the dough is too stiff you can add a few teaspoons water, but the dough should be stiff.
Kneed the dough to make a smooth ball, on floured counter, roll to about 1/2\"; cut into shapes.
Bake 30-40 minutes on ungreased cookie sheet; sometimes I turn them over to cook on the other side at 20 minutes.
Biscuits can be stored in a covered container for 3-5 days, refrigerated for up to 10 days, or frozen for 3 months.
r two knives, cut in butter until mixture resembles coarse meal
Mix flour and milk until lumpy and then add peanut butter.
Mix well and then add egg white.
Mix well until it has the consistency of pancake batter.
Add baking powder.
Pour onto cookie sheet lined with parchment paper, making, 2 inch drops (use an ice cream scoop for this).
Bake at 375\u00b0F for 15-20 minutes or until golden brown on bottom.
Allow to cool before serving.
Preheat oven to 400\u00b0.
Grease two baking sheets.
In mixing bowl combine flours, baking powder and salt.
In blender combine peanut butter and milk.
Blend until smooth.
Pour into dry mixture and blend well.
The dough will be soft.
Turn out onto a lightly floured surface and knead lightly.
Roll out 1/4-inch thick and cut into 2-inch squares.
Place on baking sheet, about 1-inch apart.
Preheat oven to 350 degrees F.
Whisk together the flour, oats, and baking powder.
Gradually mix in the milk, peanut butter, and molasses.
Knead until a soft dough forms.
Roll out to 1/2 inch thickness (or use your hands, this dough is easy to work with).
Cut out shapes and place on baking sheet.
Bake for 20 minutes; turn off heat and let cool in oven or cool on wire racks.
Preheat the oven to 350\u00b0F. Lightly grease 2 baking pans with parchment paper.
Beat the butter and peanut butter in a large bowl with an electric mixer until creamy. Beat in the brown sugar, egg and vanilla until light and fluffy. Fold in the flour and pecans.
Roll level tablespoonfuls of the mixture into balls. Place 2 inches apart on prepared pans. Flatten slightly.
Bake for 12-15 mins or until golden. Cool in pan 5 mins. Remove from pan; completely on wire rack.
hocolate is cooling, place the peanut butter in the bowl of a
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
ixer blend peanut butter and egg.
add flour to peanut butter mixture.
onsistency.
Immediately stir in peanut butter.
Drizzle warm frosting over
Butterfly banana by cutting down the middle, but keeping it intact.
Split hot dog bun.
Slather peanut butter over hot dog bun.
Place banana inside bun.
Spread jam evenly over banana.
Drizzle honey over banana.
Warm for 1-2 minutes in microwave, optional!
Eat!